Light and fluffy buttermilk chocolate chip pancakes will be a new family favorite for breakfast or anytime!
Like my Buttermilk Mixed Berry Waffles recipe, buttermilk pancakes are something I've made for my daughters since they were toddlers. When they were young, I would make the pancakes “silver dollar-sized” and freeze any leftovers. It was a great way for this busy and exhausted college mom to have a fun, healthy breakfast ready to go. Now that the girls are older, I make these light and fluffy pancakes larger, but they're still fun and readily available!
The use of budget-friendly pantry staples makes having homemade pancakes on hand no problem! Plus, a lot of the ingredients can be used in other breakfast favorites like Banana Walnut Muffins and Peach Butter Waffles. And don’t forget our favorite doughnut recipes like Baked Apple Cider Doughnuts and Honey Lemon Cake Doughnuts! If you have young ones that could really use the extra protein, baked goods like these are great way to add it in. Just add a scoop (or about 3 tablespoons) of your favorite protein powder to the dry ingredients listed in the directions down below.
Here’s what you’ll need to make these Buttermilk Chocolate Chip Pancakes
Flour
I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife.
Buttermilk
Do not skimp out on this ingredient! Buttermilk has been found to activate baking soda which produces the gas to make dough or batter rise. If you use regular milk or even the DIY trick of adding vinegar or lemon juice to regular milk, your final product will likely not be as thick and fluffy.
Eggs, Sugar, and Salt
All completely necessary to flavor and bind our dry ingredients.
Vanilla Extract
I love using my homemade vanilla extract in baking recipes. If using a store-bought option, try to choose one that is of the highest quality. Making your own vanilla extract is super easy! You’ll just need one cup of vodka or spiced rum that's at least 80 proof and 6 vanilla beans. Add your alcohol preference to an eight-ounce jar then add in the vanilla beans. Secure a lid on your jar and store in a cool, dark cabinet for at least 8 weeks. Give the jar a good shake about once a week. The longer, the better in my opinion. You can check out my other homemade extract recipes here.
Baking Powder and Baking Soda
Yep, I use both baking powder and baking soda for our pancakes. We’re going for extra fluffy pancakes here!
Chocolate Chips
My girls always request to have mini chocolate chips in their pancakes and waffles. Normally I wouldn’t offer up chocolate for breakfast but because this is such a small amount and the other ingredients are pretty clean, I don’t mind giving them this sweet treat for breakfast every so often. You can absolutely leave them out or add in your favorite diced fruits.
Make this with me on YouTube!
Making homemade Buttermilk Chocolate Chip Pancakes is easy!
The short version of making almost any pancake, waffle, or baked good is: combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there's actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor.
So, let’s get to it!
First, combine eggs, vanilla extract, buttermilk, and oil in a large bowl.
In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
Combine dry ingredients to wet ingredients by about a ½ cupful at a time.
Stir well to combine. The batter should be thick but still a pourable consistency. If your batter is too runny, add a tablespoon of flour and mix.
Allow batter to rest covered at room temperature for approximately 10-15 minutes. This step really is the secret to getting fluffy pancakes! During this rest period, the flour is able to fully absorb the liquid which helps to provide a smooth texture and a better rise.
In a large skillet over medium-high heat, add one tablespoon of oil.
When skillet is hot, pour batter by ¼ cupful onto skillet. After about 30-40 seconds, sprinkle each pancake with two teaspoons of mini chocolate chips.
Flip pancakes when bubbles form and edges begin to harden. Cook until the second side is golden brown.
Ingredients
4 cups all-purpose flour
3 teaspoons sugar
1 Tablespoon baking powder
2 teaspoons baking soda
½ teaspoon salt 4 large eggs, lightly beaten
2 teaspoons vanilla extract
3 ½ cups buttermilk
½ cup + 1 Tablespoon vegetable oil
1 1/3 cup mini chocolate chips
Directions
In a large bowl, combine eggs, vanilla extract, buttermilk, and oil.
In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
Combine dry ingredients to wet ingredients by ½ cupful at a time.
Stir well to combine. The batter should be thick but still a pourable consistency. If your batter is too runny, add a tablespoon of flour and mix.
Allow batter to rest covered at room temperature for approximately 30 minutes.
In a large skillet over medium-high heat, add one tablespoon of oil.
When skillet is hot, pour batter by ¼ cupful onto skillet. Sprinkle each pancake with two teaspoons of mini chocolate chips.
Flip pancakes when bubbles form and edges begin to harden. Cook until the second side is golden brown.
How to Freeze Buttermilk Chocolate Chip Pancakes:
Option 1: Allow pancakes to cool completely. Layer pancakes onto wax paper and wrap up the ends of the paper. Store in a gallon sized freezer bag in the freezer for up to 2 months.
Option 2: Allow pancakes to cool completely. Place pancakes in a single layer on a parchment-lined baking sheet. Flash freeze for at least 30 minutes. Remove and place into freezer safe bag or container.
To reheat, warm pancakes in the microwave in a single layer for 2 -2 ½ minutes.
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